Easy Mushroom 'Meat' Rendang

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs capsicum
• 1pcs onion
• 2clov garlic
• 45g rendang curry paste
• 200ml coconut milk
• 250g mushroom meat
• 1pcs vegetable stock cubes
• 23ml vegetable oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the capsicum and onion. Crush or finely chop 2 garlic cloves. Combine the curry paste and coconut milk in a bowl.
3. Step 3 — Brown mushroom meat
   Heat 1½ tbs vegetable oil in a medium deep frypan over high heat. Cook the mushroom meat, breaking up the lumps with a spoon, for 2-3 mins until browned.
4. Step 4 — Add veggies
   Add the capsicum, onion and garlic to the mushroom meat and cook, stirring, for 2-3 mins until the onion is tender (see Kitchen 101). Crumble 1 stock cube* into the pan, add the coconut milk mixture and 125ml (½ cup) water and bring to the boil.
5. Step 5 — Serve up
   Reduce the heat to low and cook, stirring often, for 10 mins or until the curry is slightly thickened and the mushroom meat is tender. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the rice and curry among bowls and enjoy!
6. Step 6 — Kitchen 101
   If the vegetables start to stick, add a little water to the pan. This creates steam and will ensure your veggies cook without burning or needing more oil.

Allergens

Sojabohnen, Sulfit